Chocolate chestnut cake: what’s not to love?
My favorite flavors are all grouped in one great treat: Chocolate, chestnuts, coconut!
I am constantly asked how I go about developing all my recipes, and although it is hard to make a non-food professional visualize all the steps involved, let me still name one no-brainer vital initial step, which I think my fellow food professionals will second readily:
I start with matching the flavors, and take it confidently from there.
That’s how I ended with this incredible chocolate chestnut cake. I played with this cake endlessly before I arrived at the perfect formula, but I started with a winning and promising flavor combo, so how could I miss?
Chestnuts got super easy to use!
Ever since some inspired manufacturer, bless his heart, recently thought of doing all the pesky tasks involved in peeling and roasting chestnuts, and selling vacuum-packed chestnuts, there’s nothing I don’t do with them: I buy them by the case and watch them disappear!
- 1 15 ounce can full-fat coconut milk
- 2 cups vacuum-packed roasted chestnuts (about 10 ounces total)
- ½ cup pure cocoa powder
- 1 2/3 cups sugar
- 1 cup vegan cream cheese
- 4 eggs
- ¼ cup vegetable oil
- ¼ cup rum (liquor store)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 3/4 cups flour (all purpose, whole wheat pastry, or spelt)
Preheat the oven to 350 degrees.
Process all ingredients in a food processor until smooth and fluffy (1 full minute). Pulse in the flour in 2 additions, pulsing each time only 2-3 times, until incorporated.
Pour the batter into a greased tube cake, or 9 x 14 baking pan. Bake one hour, or just a little longer, until a knife inserted in the center comes out clean. Invert the cake onto a cooling rack.